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Prep Time: 30 Minutes Cook Time: 40 Minutes |
Ready In: 70 Minutes Servings: 8 |
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This recipe is from Farm Journal's Complete Pie Cookbook. I purchased the book in 1970 when I moved into my first apartment after college. In 1972 I made this for my husband and it quickly became his birthday dessert. I just made this pie for friends that came to visit from the State of Washington and they loved it too. Can be made with canned peaches BUT I only use fresh! I make the pie crust the day before and have it chilling in the refrigerator ready to be rolled out. Ingredients:
pastry dough, for 2-crust 9-inch pie |
4 cups sliced peeled peaches (7 to 8 medium) |
1 cup sugar |
5 tablespoons flour |
1/8 teaspoon salt |
1/2 cup sour cream, not low fat or 1/2 cup no fat |
1/4 teaspoon cinnamon |
1/4 teaspoon nutmeg, i use fresh ground |
Directions:
1. Spread peaches in pastry-lined 9 pie pan. Combine sugar (RESERVING 2 Tablespoons), flour, salt, and sour cream. Spread over peaches. Adjust top crust and flute edges; cut vents.
2. Mix remaining 2 tablespoons sugar, cinnamon and nutmeg. Sprinkle over top.
3. Bake in hot oven 400F about 40 minutes or until peaches are tender and crust is browned.
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